Risotto with Pumpkin
(Percentage of daily recommendation)
| Calorie | 872 cal. | (42 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 57 g | (49 %) | ||
| Carbohydrates | 69 g | (46 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6 g | (20 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 3.2 mg | (27 %) | ||
| Vitamin K | 66.6 μg | (111 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 5.7 mg | (48 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 89 μg | (30 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 3.5 μg | (8 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 38 mg | (40 %) | ||
| Potassium | 826 mg | (21 %) | ||
| Calcium | 260 mg | (26 %) | ||
| Magnesium | 57 mg | (19 %) | ||
| Iron | 2.9 mg | (19 %) | ||
| Iodine | 21 μg | (11 %) | ||
| Zinc | 2.7 mg | (34 %) | ||
| Saturated fatty acids | 27.3 g | |||
| Uric acid | 156 mg | |||
| Cholesterol | 64 mg | |||
| Complete sugar | 8 g |
Ingredients
- Ingredients
- 700 grams Pumpkin (such as Hokkaido, butternut squash)
- 180 grams Bacon
- 1 onion
- 1 garlic clove
- 3 Tbsps butter
- 1 Tbsp olive oil
- 300 grams Arborio rice (such as Carnaroli)
- 150 milliliters dry white wine
- 900 milliliters Vegetable broth
- 2 handfuls curly-leaf parsley
- 60 grams grated Parmesan
- salt
- fresh cracked peppers
- 1 pinch Nutmeg
Preparation steps
Rinse pumpkin, peel (depending on variety) remove the seeds and pulp. Cut into cubes about 1 cm (approxiately 1/4 inch) in size. Cut the bacon into thin strips. Peel onion and garlic and finely chop.
Bring broth to a boil in a small pot, then reduce heat and keep warm. Heat oil in a pot over medium heat and sauté onion and garlic. Add rice and stir to coat with oil. Add white wine and cook, stirring, until evaporated.
Meanwhile, rinse the parsley, set aside some stalks to garnish and finely chop the rest.
After 15-20 minutes the rice should be soft, but still have slight bite. Add the remaining butter and stir in the chopped parsley and about 2 tablespoons Parmesan. Season with salt, pepper and nutmeg. Serve garnished with the parsley and sprinkled with Parmesan.